Step 1

Sous Vide Method:Preheat water plus 1 tablespoon of vinegar to 194°F (90°C). Prick a hole on the fat end of the egg with a needle or tack and gently drop in the four eggs (shell-on), cooking for 8 minutes and 30 seconds precisely. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Step 2

Steamed Method:Fill pot with 1.5 inches of water and insert steamer and cover. Boil water to a hard boil.Prick a hole on the fat end of the egg with a needle or tack and add four eggs to steam for precisely 7 minutes. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Step 3

Boiled Method:Fill pot with 4 cups of water plus 1 tablespoon of vinegar. Bring water to a rolling boil. Prick a hole on the fat end of the egg with a needle or tack and carefully add 4 eggs with a slotted spoon. Lower heat slightly to bring water to a simmer. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Step 4

Combine mirin and sake in a small saucepan.

Step 5

Heat saucepan on medium high heat to a boil. Lower the heat to a simmer and add sugar. Stir to dissolve sugar. Simmer for roughly one minute in total.

Step 6

Remove from heat, add minced garlic, and cool completely. Use the fridge to cool if needed.

Step 7

Add soy sauce

Step 8

Place the eggs in a Ziploc bag or airtight container and add the marinade. A Ziploc bag will create the most coverage for the eggs. If you prefer to use a container, you may need to increase the amount of marinade or dilute the marinade with water and marinate it for longer. We want the eggs fully covered in marinade.

Step 9

If using a Ziploc bag, squeeze excess air out of the bag and seal. Use a clip or rubber band to pinch the bag just above the eggs to help fully submerge the eggs. Refrigerate in marinate for 12 hours. Eggs may be kept refrigerated 3-4 days.

Step 10

Cut In half lengthwise. A sharp knife, clean fishing line, or a wire cheese cutter will help keep the cut clean.